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Ингредиенты
- 5 lb Beef, veal, or possibly lamb bones
- 2 x Onions, roughly minced
- 1 x Carrot, roughly minced
- 3 stalk celery, roughly minced
- 3 x Cloves garlic, minced
- 2 Tbsp. Tomato paste, (puree)
- 1 c. Dry red wine
- 8 c. Water
- 1 x Bay leaf
Инструкции
- Preheat the oven to 450 degrees F/225 degrees C/gas mark 8.
- In a roasting pan, place the bones, onions, carrot, celery, and garlic and roast for about 1 hour, or possibly till the bones turn golden. Spread the tomato paste over the mix and roast for 10 more min.
- Transfer the mix to a large stockpot. Add in the wine to the roasting pan and, using a wooden spoon, scrape up all the brown bits from the bottom of the pan. Pour this liquid into the stockpot. Add in the water and bay leaf. Bring to a boil over high heat. Reduce the heat and simmer for 6 to 8 hrs, till the stock is full of flavor.
- Strain through a fine sieve into a bowl and use immediately, or possibly allow to cold to room temperature before refrigerating.
- This stock keeps in the refrigerator for up to one week and can be frzn.
- Makes about 4 c./1 L/ 32 fl ounce.
